To Prepare Beef:

1. Preheat oven to 400 degrees F.
2. Place butterflied beef on a work surface, such as a large chopping board.
3. Using kitchen mallet, pound butterflied beef, flattening to even out surface as much as possible.
4. Season butterflied roast with salt and pepper.

To Make Stuffing:

1. In a mixing bowl, combine artichoke hearts, hearts of palm, squeezed spinach, garlic, onion, melted butter, cheese and bread crumbs until well mixed.
2. Place in microwave and heat on high for a few minutes.
3. Remove from microwave and stir.
4. Place back into microwave and heat on high for another few minutes (this is to cook the stuffing and melt the cheese; it won’t get hot enough in the center of the roast to cook it well, so don’t omit this step!).

To Assemble:

1. Spread stuffing over flattened beef, leaving a 1-inch border around all sides.
2. With the grain of the meat running left to right, roll short end tightly, making sure stuffing doesn’t squeeze out and tucking it back in as needed.
3. Using kitchen twine, tie each end of beef (about an inch from each end), securing tightly.
4. Repeat in the center of the roast and repeat on either side of center, until beef is securely tied about every 2 inches.

To Roast:

1. Rub roast with canola oil and season again with salt and pepper.
2. Place tied roast in roasting pan and place in preheated oven.
3. Roast for 45 minutes, turn on broiler and broil for 5 to 10 minutes until exterior is nicely browned.
4. Remove from oven, turn roast over and return to broiler and broil another few minutes until that side is browned.
5. Remove from oven and transfer to a carving board.
6. Cover with aluminum foil and allow to rest for 15 minutes.
7. Place fresh spinach on large serving platter.
8. Snip twine and remove from roast, keeping roll intact.
9. Slice roast into 1-inch sections and transfer to serving platter, being careful to tuck any stray stuffing back into beef to keep rolls intact.